“Everybody seems to love the flavors of pizza! This recipe pulls the carbs out and is gluten-free. We built the flavor by roasting vine ripe tomatoes and red peppers with olive oil, Italian cheeses, pepperoni, fresh herbs and pickled Italian peppers. Simply served as a dip or poured over your favorite Southern Recipe Small Batch Pork Rinds for Pizza - Nacho Style. ”
2 4 oz. bags of Southern Recipe Small Batch Pork Rinds
4–6 medium-sized vine ripe tomatoes
2 cups of cherry tomatoes
1 red bell pepper
1 Tbsp. extra virgin olive oil
1⁄2 tsp. Kosher salt
3⁄4-1 cup fresh mozzarella pearls
1/2 cup sliced pepperoni
1⁄4 cup Parmesan cheese, shaved
1⁄2 cup pickled Italian peppers
1 bunch fresh herbs (basil, oregano or parsley)
Prepare your oven or backyard grill to high heat.
In a cast iron pan add the tomatoes and red bell pepper, then coat with olive oil and salt.
Roast in until they are blistered and soft, about 10-15 minutes.
The tomatoes and pepper will release their juices, becoming caramelized as well as fork tender.
Remove the pan from the oven, discard the pepper stem, and then smash the pepper and tomatoes together creating a chunky sauce.
Next, add the fresh mozzarella pearls, sliced pepperoni and shaved Parmesan.
Place the pan back into the oven until the sauce bubbles; the pepperoni crisps up and the cheeses begin to brown.
Once your pizza mix is ready, remove the hot pan and evenly sprinkle pickled Italian peppers and fresh herbs on top.
Serve as a dip hot from the cast iron or poured over your favorite Southern Recipe Small Batch Pork Rinds.